Description
This Cream Cheese Pound Cake is the ultimate rich and moist dessert, combining the smooth creaminess of cream cheese with a dense, buttery pound cake texture. Perfect for any occasion, this classic American bundt cake offers a tender crumb and a delightful flavor, ideal served with berries, whipped cream, or a light glaze.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups unsalted butter (softened)
- 1 package (8 oz) cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Beat Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture becomes smooth and creamy, creating a rich base for the batter.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously for about 4–5 minutes until the batter is light and fluffy, which helps incorporate air for a tender crumb.
- Incorporate Eggs: Add the six large eggs one at a time, beating well after each addition to fully combine and maintain the batter’s smooth texture.
- Add Vanilla Extract: Mix in the tablespoon of vanilla extract to enhance the overall flavor of the cake.
- Combine Dry Ingredients: Sift together the all-purpose flour and salt to ensure even distribution and prevent lumps.
- Mix Dry Ingredients into Wet: Gradually add the sifted flour and salt mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing to maintain a tender cake texture.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven for 75–85 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This helps the cake set and prevents it from breaking apart.
Notes
- This cake tastes even better the next day, allowing the flavors to meld and the texture to settle.
- Store the cake tightly wrapped at room temperature to keep it moist and fresh, or freeze it for up to 2 months for longer storage.
- For an enhanced serving, accompany the cake with fresh berries, whipped cream, or a light glaze of your choice.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
